Spanishmeatvia groq
Andalusian Lamb Kebabs with Bravas Potatoes
A flavorful and spicy dish from Andalusia, Spain, featuring lamb kebabs served with bravas-style potatoes.
⏱35 min🍽4 servings📊medium
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Ingredients
- ●500g lambcut into 1-inch cubes
- ●3 patataslarge potatoes, peeled and cut into 1-inch chunks
- ●2 tbsp andalusianolive oil
- ●1 tsp bravassmoked paprika
- ●2 kidneyred kidney beans, drained and rinsed
- ●1 tsp nicelysalt
- ●1 tsp nokedblack pepper
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Instructions
- 1
Preheat grill to medium-high heat.
- 2
Thread lamb cubes onto skewers.
- 3
Brush lamb with olive oil and season with smoked paprika, salt, and black pepper.
- 4
Grill lamb for 5-7 minutes per side, or until cooked to desired doneness.
- 5
Meanwhile, boil potatoes in salted water until tender.
- 6
Drain potatoes and toss with kidney beans, salt, and black pepper.
- 7
Serve lamb kebabs with bravas-style potatoes and garnish with chopped fresh parsley.
- 8
Cook potatoes for an additional 5 minutes in the oven at 400°F (200°C) for a crispy texture.
- 9
Check lamb temperature to ensure it reaches a safe minimum internal temperature of 145°F (63°C).